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Most cranberry pie recipes mix cranberries and some other fruit, since cranberries are so tart. This recipe uses all cranberries, mixed with a small amount of sugar and topped with a butter-sugar-oat crumb topping that melts and drizzles down into the berries as the pie bakes. The resulting filling is tart but sweet enough, and the pie is just the thing if you don't want a super-sweet or very fatty dessert after a rich holiday dinner. About the butter: the original recipe in the Boston Globe called for 3/4 cup of butter. I found that excessive and cut it to 1/2 cup, which is still a bit much. You may want to experiment and cut it even more. There is a LOT of crumb topping, but use it -- you want lots of crumb. This makes a BIG pie!
Units: US | Metric
Serving Size: 1 (194 g)
Servings Per Recipe: 8